乳酸菌半固态发酵对糙米食用感官及营养品质影响研究
肖紫薇, 张聪男, 李婷, 张新霞, 李娟, 王莉
Effects of semi-solid fermentation of lactic acid bacteria on edible sensory and nutritional quality of brown rice
XIAO Ziwei, ZHANG Congnan, LI Ting, ZHANG Xinxia, LI Juan, WANG Li
食品与发酵工业
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2026, (2): 68
-77
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DOI: 10.13995/j.cnki.11-1802/ts.042660
